Deeply red, earthy, and nourishing, Borscht is one of those recipes that feels like a hug in a bowl. This iconic Eastern European soup, traditionally made with beets, is beloved across Ukraine, Russia, Poland, and beyond. While there are many versions—hot, cold, vegetarian, meaty—this plant-based version features fresh beets and their greens for a root-to-leaf approach that’s both economical and delicious.

Whether you’re looking for a vibrant, gut-healthy dish or simply trying to use up a bunch of beets from the farmers’ market, this Borscht with Beets and Beet Greens is wholesome, beautiful, and deeply satisfying.

A Bowl of History and Heritage

Borscht has been a cultural staple for centuries in Slavic countries, where it’s served for everything from weeknight meals to holiday feasts. Originally a peasant dish, borscht was born out of necessity—making use of root vegetables, hardy greens, and preserved ingredients.

Traditionally, borscht is made with beef broth or pork bones, but vegetarian and vegan versions are just as historic and common. Our version not only skips the animal products but also uses the entire beet plant, ensuring nothing goes to waste.

Why Use the Beet Greens?

Beet greens are often discarded, but they’re incredibly nutritious and flavorful. They taste a bit like Swiss chard and cook down beautifully in soups. Including them in your borscht adds texture, extra iron and calcium, and a layer of green contrast that cuts the sweetness of the beets perfectly.

Ingredients You’ll Need

Here’s everything you’ll need for this one-pot vegan borscht:

Beets (with greens) – the star of the show, both root and leaf
Carrots & potatoes – for bulk and balance
Cabbage – adds classic crunch and color
Onion & garlic – a flavorful aromatic base
Tomato paste – deepens the color and umami flavor
Bay leaf & dill – signature Eastern European herbal notes
Apple cider vinegar & lemon juice – brighten the soup and preserve color
Vegetable broth or water – the liquid base
Salt & pepper – adjust to taste
Optional – vegan sour cream or cashew cream for serving

Optional Add-Ins

White beans – for protein
Celery or parsnip – for extra vegetal sweetness
Canned tomatoes – if you want a more tomato-forward flavor
Coconut milk – for a creamy variation

Step-by-Step Instructions

1. Prepare the beets

Wash beets well and separate greens from roots. Peel the beets using a vegetable peeler and grate them using a box grater or food processor. Chop beet greens and stems separately and set aside.

2. Sauté aromatics

In a large pot, heat 2 tablespoons of olive oil. Sauté diced onion for 4–5 minutes until soft. Add garlic and cook for another 30 seconds until fragrant.

3. Build the base

Stir in tomato paste and cook for 1 minute to caramelize slightly. Add grated beets, carrots, potatoes, and cabbage. Stir everything together.

4. Add broth and seasonings

Pour in 6 cups of vegetable broth or water. Toss in bay leaf, 1 tablespoon apple cider vinegar, and salt and pepper to taste. Bring to a gentle boil.

5. Simmer

Cover and simmer on low heat for about 30 minutes, or until vegetables are tender. Stir occasionally.

6. Add beet greens

During the last 5–7 minutes of cooking, stir in chopped beet greens and a handful of fresh dill. Cook until wilted.

7. Finish and taste

Add a squeeze of lemon juice at the end to brighten flavors. Taste and adjust seasoning if needed.

Serving Suggestions

Serve hot in bowls with a swirl of vegan sour cream, dill, and a slice of rye bread or crusty sourdough on the side.

For a traditional twist, enjoy with garlic piroshki (savory Russian buns) or a cold cucumber salad.

Cold or Hot?

This soup is excellent served hot on a chilly night or chilled as a refreshing summer meal. The flavors deepen over time, making leftovers even better. If serving cold, consider adding a spoonful of yogurt and fresh herbs for brightness.

How to Store and Reheat

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 2–3 months.
Reheat: Gently on the stove or in the microwave, adding a splash of water or broth if thickened.

Nutrition at a Glance (per serving)

Calories: ~180
Protein: 4g
Fiber: 6g
Fat: 6g (from oil or optional cream)
Rich in: folate, manganese, iron, vitamin C

Beets also support liver health, circulation, and digestion—making this not just comfort food, but true food as medicine.

Final Thoughts

Borscht with Beets and Beet Greens is more than a soup—it’s a celebration of the earth. It brings together color, flavor, tradition, and nutrition into one beautiful bowl. Whether you’re new to Eastern European cuisine or grew up with a pot of borscht always simmering on the stove, this recipe is a fresh, plant-forward take that keeps the soul of the original intact.

Make it your own, pair it with something cozy, and let it warm you from the inside out.